To a medium skillet over moderate heat, add one turn of the pan of EVOO, about 1 tablespoon, and onion. Sauté the onion for 2-3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.

Load up pepper halves with seasoned rice. Top rice-filled peppers with scallions and chopped cilantro or parsley.